No waste Beetroot Leaf Walnut Pesto

Ingredients

• Beetroot leaves (remove the red stalks) - 3 cups

• Walnuts -1 cup

• Parmasen - 40 grams

• Olive oil - 1/2 cup

• Lemon juice - 1 whole

• Salt to taste

• Garlic - If roasted - 2 cloves

  • If freeze dried - 1.5 teaspoons

  • If raw half a minced clove

Method

Remove the red stalks of the beetroot leaves as they are really fibrous and although taste amazing they often remain stringy in this pesto which is not pleasant! (but if you have a super duper blender/food processor etc then go for it!)

Toast half the walnuts lightly in olive oil (or leave un-toasted if you prefer or don’t have time)

Place all the ingredients in your blender / food processor / nutra bullet of choice and blend until smooth. Ensure you add the salt to your taste.

Add a bit more olive oil if needed for consistency and add lemon juice or salt to your taste

Serve in a bowl topped with walnuts and enjoy with crackers, on top of salads, stirred through grains or veggie pasta or on top of our no grain green walnut bread!

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Enjoy!